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Prawn & Chorizo Skewers with Lemon-Basil Gremolata

OVERALL time: 35 mins

Prawn & Chorizo Skewers with Lemon-Basil Gremolata

Succulent prawns and smoky chorizo seasoned, braaied to perfection, and finished with a
zesty lemon-basil drizzle.

prawns |
skewers |
gremolata |

Choose measurements conversions

Number of servings

ingredients

For the skewers
  • 18 Prawns, cleaned
  • 60 ml Cape Herb and Spice Portuguese Peri Peri Rub
  • 30 ml Olive oil
  • 210 g Chorizo
For the Lemon - Basil Gremolata
  • 45 ml Finely chopped basil
  • 1 Zest of lemon
  • 30 ml Freshly squeezed lemon juice
  • 45 ml Olive oil
  • To taste, Cape Herb and Spice Salt & Pepper
To serve
  • 30 ml Chopped chives

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

In a bowl, season the prawns with Cape Herb & Spice Portuguese Peri Peri Rub and olive
oil. Set aside to marinate for 5 minutes. Slice the chorizo into 1 cm-thick rounds (18 pieces).
Thread the prawns and chorizo alternately onto skewers, starting and ending with a prawn,
with a slice of chorizo in the middle of the prawn – each skewer should have three of each.
Prepare a fire to braai the skewers.

Grill over medium heat for 2–3 minutes per side until cooked through, brushing with the
remaining seasoned olive oil. Remove from the heat and set aside until ready to serve.
Lemon-Basil Gremolata
In a bowl, mix the basil, lemon zest and juice, and olive oil. Alternatively, blitz to combine
for a smoother consistency. Season with Cape Herb & Spice Salt & Pepper to taste.
To Serve
Drizzle the gremolata over the hot skewers and garnish with chopped chives. Serve
immediately.

Recipe by CRUSH magazine

Choose measurements conversions

ingredients

For the skewers
  • 18 Prawns, cleaned
  • 60 ml Cape Herb and Spice Portuguese Peri Peri Rub
  • 30 ml Olive oil
  • 210 g Chorizo
For the Lemon - Basil Gremolata
  • 45 ml Finely chopped basil
  • 1 Zest of lemon
  • 30 ml Freshly squeezed lemon juice
  • 45 ml Olive oil
  • To taste, Cape Herb and Spice Salt & Pepper
To serve
  • 30 ml Chopped chives

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

In a bowl, season the prawns with Cape Herb & Spice Portuguese Peri Peri Rub and olive
oil. Set aside to marinate for 5 minutes. Slice the chorizo into 1 cm-thick rounds (18 pieces).
Thread the prawns and chorizo alternately onto skewers, starting and ending with a prawn,
with a slice of chorizo in the middle of the prawn – each skewer should have three of each.
Prepare a fire to braai the skewers.

Grill over medium heat for 2–3 minutes per side until cooked through, brushing with the
remaining seasoned olive oil. Remove from the heat and set aside until ready to serve.
Lemon-Basil Gremolata
In a bowl, mix the basil, lemon zest and juice, and olive oil. Alternatively, blitz to combine
for a smoother consistency. Season with Cape Herb & Spice Salt & Pepper to taste.
To Serve
Drizzle the gremolata over the hot skewers and garnish with chopped chives. Serve
immediately.

Recipe by CRUSH magazine

Gallery

Products used in this recipe

Salt & Pepper

Salt & Pepper
Portuguese Peri Peri Rub

Portuguese Peri Peri Rub

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